Moist banana muffins studded with chocolate chips are a perfectly delicious treat.
These easy to make banana chocolate chip muffins are a great way to use up ripe bananas and can be ready in just 30 minutes!
Why make these muffins
Muffins are the ultimate quick bread. They are easy to make and can be ready in under 30 minutes.
We always seem to have a few bananas that have gone past our desired eating stage. Those bananas are perfect for making banana bread or banana muffins.
Muffins are great for a grab and go breakfast, snack and when they have chocolate, they can pass for a dessert too.
Key ingredients
- Ripe bananas - make certain they are really ripe with lots of brown on the peel. You'll need 1 ½ cups of mashed bananas which is approximately 3 medium sized bananas.
- Butter - salted butter at room temperature
- Chocolate chips - semisweet or dark chocolate
Step by step directions
- Peel and mash the bananas - use a fork or a potato masher
- In a separate bowl, cream together butter and sugar
- Add eggs and vanilla and mix to combine
- Add mashed bananas
- Combine flour, baking powder, baking soda, salt and spices
- Add flour mixture to banana mixture. Stir to combine.
- Stir in chocolate chips
- Place into greased or paper lined muffin tins
- Bake in a preheated 375° oven for 20-22 minutes
- Allow muffins to cool for a few minutes, then remove from muffin tin and continue cooling on a baking rack
Muffin variations
These muffins are delicious just as they are, but sometimes you might want to mix things up a bit. Here are some delicious variations to these banana muffins:
- Add chopped pecans or walnuts
- Use mini chocolate chips
- Omit chocolate chips
- Top with a sprinkling of brown sugar for a slightly crunchy topping
- Bake in a mini muffin tin. Reduce baking time to 10 minutes.
Muffin baking tips
- Use very ripe bananas for this recipe
- You'll need 1 ½ cups of mashed bananas which is approximately 3 medium sized bananas.
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
- Use an ice cream scoop for evenly sized muffins. Plus it makes putting the batter in the tins easy peasy!
More banana recipes
- Oatmeal banana muffins
- Banana walnut muffins
- Quinoa banana bread
- Oatmeal banana bread
- Blueberry banana coffee cake
Recipe Faqs
You need 1 ½ cups of mashed bananas which is approximately 3 medium sized bananas.
Make certain your bananas are really ripe. They offer the most moisture and flavor.
Yes, these muffins can be frozen. Allow muffins to fully cool then place in a single layer in a freezer container or bag. For best results, use within one month.
Yes, this recipe can be made into mini sized muffins. Reduced baking time to 12-15 minutes.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my muffin recipes!
Banana Chocolate Chip Muffins
Ingredients
- 3 ripe bananas (1 ½ cups mashed bananas)
- ¾ cup butter (1 ½ sticks of salted butter at room temperature)
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup chocolate chips
Instructions
- Peel and mash bananas. Set aside
- In a mixing bowl, combine butter and sugar. Beat until soft
- Add eggs and vanilla. Mix until combined
- Mix in banana puree
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg
- Add flour mixture to batter. Mix just until combined
- Fold in chocolate chips with a spatula
- Add batter to greased or paper lined muffin tins
- Bake in a preheated 375° oven for 20 -22 minutes
- Allow muffins to cool slightly then remove from tin and place on a baking rack to continue cooling
Notes
- Use very ripe bananas for this recipe
- You'll need 1 ½ cups of mashed bananas which is approximately 3 medium sized bananas.
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
- Use an ice cream scoop for evenly sized muffins. Plus it makes putting the batter in the tins easy peasy!
- Add chopped pecans or walnuts
- Use mini chocolate chips
- Omit chocolate chips
- Top with a sprinkling of brown sugar for a slightly crunchy topping
- Bake in a mini muffin tin. Reduce baking time to 10 minutes.
Dawn - Girl Heart Food says
Chocolate and banana is such a great combo! I just poured myself a coffee and totally wishing I had at least one of these muffins generously smeared with butter. I can only imagine how yummy they smell as they bake too!
Kathy says
A cup of coffee and a muffin are the perfect way to start the day!
Enjoy 🙂
David @ Spiced says
I love a good banana muffin! Like you, we often have bananas around that are a bit past their prime, and banana bread or muffins is always a good bet. (In the summer, it's usually a smoothie.) I want to make a batch of these muffins ASAP - I love the chocolate chip addition here!
Kathy says
Bananas seem to turn so quickly - and then it's baking time!